Eat Out, In

Eat Out, In with Just For One Or Two cookbook

Create restaurant-quality food at home with little effort

Stuck for a babysitter again? Create a fabulous date night at home where you can ‘eat out, in’. For a more rewarding and less costly night ‘out’ make restaurant-quality food at home with a just few choice ingredients and little effort.

With inspirational recipes, handy QR code shopping lists and easy-to-follow instructions cooking great food for two needn’t be arduous. In fact, quite the opposite, it can be a real pleasure.

You can rustle up Pan-Fried Sea Bass & Scallops in just 15 minutes, or for meat-lovers cook colourful Lamb with Pesto & Ratatouille or flavourful Stir-Fried Pork.

To finish bake creamy Apricots in Buttermilk Custard or imagine you’re dining in a Parisian café with Crêpes and Brandy Marmalade Sauce

These recipes have been specifically
written for two so there’s no need to
worry about wasted ingredients and
conundrums, such as how to halve an egg!

Just For One Or Two cookbookJust for One or Two is our brand new cookbook, which provides straightforward recipes for gorgeous meals and desserts written specifically for one or two people.

Each carefully crafted recipe uses readily available ingredients, requires little effort and tastes amazing. So pop on your heels, done your prettiest pinny, peruse the fabulous new cookbook and begin to really enjoy eating together again.






Stir-Fried Pork with Egg-Fried Rice

  • Servings: 2
  • Difficulty: easy
  • Print

Stir-Fried Pork with Egg-Fried RiceCalories 674 per portion
Fat 34g (11g sat) per portion


  • Long grain rice 110g (4oz)
  • Sunflower oil 4 tsp
  • Boneless pork loin chop 225g (8oz), fat removed and meat cut into thin crossways slices
  • Carrots 2, peeled and thinly sliced
  • Green cabbage 110g (4oz), cored and finely shredded
  • Garlic 1 clove, peeled and crushed
  • Tomato ketchup 2 tbsp
  • Soy sauce 2 tbsp
  • Sherry or stock 2 tbsp
  • Ground ginger ¼ tsp
  • Spring onions 2, trimmed and thinly sliced
  • Egg 1, beaten


  1. Cook the rice in a saucepan of boiling water for 10 minutes until just tender.
  2. Meanwhile, heat 3 teaspoons of the oil in a wok or large non-stick frying pan. Add the pork and carrots and stir-fry for 7 minutes.
  3. Add the cabbage and garlic and stir-fry for a further 5 minutes.
  4. Add the ketchup, soy sauce, sherry or stock and ginger and mix them together.
  5. Drain the rice, then rinse it in hot water and drain again. Dry the saucepan and in it heat the remaining teaspoon of oil. Add the spring onions and cook for 1 minute, then add the rice and beaten egg and cook, stirring until the egg looks scrambled.
  6. Spoon the rice and pork stir-fry into warmed bowls and serve immediately.



Pan-Fried Sea Bass & Scallops

  • Servings: 2
  • Difficulty: easy
  • Print

Pan-Fried Sea Bass & ScallopsCalories 751 per portion
Fat 59g (31g sat) per portion


  • Sea bass fillets 2
  • Salt and freshly ground black pepper
  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Scallops 6, trimmed
  • Hollandaise sauce half a 200ml pot, to serve
  • Samphire 90g packet, to serve


  1. Slash the skin of the sea bass with a sharp knife and season with salt and pepper.
  2. Heat half the butter and oil in each of two separate frying pans. When foaming, add the sea bass fillets, skin-side down, to one pan. Hold down with a metal spatula to stop the fillets from curling up. Cook for 2–3 minutes or until the skin is crispy and golden and the flesh has turned white all the way round.
  3. Meanwhile, season the scallops and add to the other pan. Cook for 4–5 minutes until cooked through, turning once; the exact cooking time depends on the thickness of the scallops.
  4. Carefully turn the sea bass and cook for a further 1–2 minutes, then check the fish is cooked through. Again, the exact cooking time will depend on the thickness of the fish fillets.
  5. Separately heat the Hollandaise sauce and the samphire, according to the packet’s instructions.
  6. Spoon a little Hollandaise sauce onto warmed plates, arrange the samphire in the centre and set a sea bass fillet on top. Garnish with the scallops and serve at once.



Griddled Lamb with Fresh Pesto

  • Servings: 2
  • Difficulty: easy
  • Print

Griddled Lamb with Fresh PestoCalories 659 per portion
Fat 57g (17g sat) per portion


  • Celeriac 350g (12oz), peeled and diced
  • Lemon juice 3 tsp
  • Salt and freshly ground black pepper
  • Olive oil 4 tbsp
  • Red onion 1 small, peeled and sliced
  • Fennel 1 small head, cored & thinly sliced
  • Courgette 1 small, trimmed & thinly sliced
  • Baby plum or cherry tomatoes 4, halved
  • Chopped basil 4 tbsp
  • Chopped mint 4 tbsp
  • Garlic 1 clove, peeled and crushed
  • Pine nuts 1 tbsp, toasted
  • Lamb steaks or chops 2, or 4 if small
  • Butter 15g (½oz)
  • Nutmeg grated


  1. Put the celeriac and 1 teaspoon lemon juice in a pan, cover with water and bring to the boil, then cover and simmer for 20–25 minutes until soft.
  2. Meanwhile, make the ratatouille. Heat 1 tablespoon oil in a frying pan over a medium heat. Add the onion and cook for about 5 minutes until softened. Add the fennel and courgette and cook for about 15 minutes until just tender, stirring occasionally. Take the pan off the heat, add the tomato halves and season well.
  3. To make the pesto, mix the herbs in a bowl with the garlic, pine nuts, remaining lemon juice and 2 tablespoons of the oil. Season to taste.
  4. To cook the lamb, heat a griddle or frying pan over a high heat. Brush the meat with the remaining oil and cook for 2 minutes on both sides, then reduce the heat to low and cook for a further 3–4 minutes on each side.
  5. Mash celeriac with butter and nutmeg and serve with lamb, pesto and ratatouille.



Apricots in Buttermilk Custard

  • Servings: 2
  • Difficulty: easy
  • Print

Apricots in Buttermilk CustardCalories 347 per portion
Fat 1g (1g sat) per portion


  • Butter for greasing
  • Apricots 5, halved and pitted
  • Caster sugar 2 tsp, plus 2 tbsp
  • Cornflour 2 tsp
  • Buttermilk 284ml pot
  • Vanilla extract about ½ tsp
  • Toasted flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting (optional)


  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
  2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
  3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
  4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.



Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Crêpes with Brandy Marmalade SauceCalories 514 per portion
Fat 20g (3g sat) per portion


  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp


  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.



Click here to order your copy of Just For One Or Two cookbook.


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